Creamy Chicken Macaroni Cheese Soup Recipe
This Creamy Chicken Macaroni Cheese Soup is a comforting and hearty dish that combines tender chicken, al dente elbow macaroni, and a rich, cheesy broth infused with aromatic vegetables and spices. Perfect for a cozy meal, it features sharp cheddar and Monterey Jack cheeses melted into a creamy roux-based soup, offering a delightful blend of flavors and textures.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 3 cups cooked chicken, shredded or diced
Vegetables and Aromatics
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
Spices and Seasonings
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon dry mustard powder
- Salt and freshly ground black pepper, to taste
Roux and Liquids
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Pasta and Cheese
- 1 ½ cups elbow macaroni, uncooked
- 4 cups (1 lb) sharp cheddar cheese, freshly grated
- ½ cup Monterey Jack cheese, freshly grated
Optional Garnishes
- Chopped fresh parsley
- Snipped fresh chives
- Extra shredded cheddar
- Crumbled crispy beef bacon
- Croutons
Instructions
- Prepare Vegetables & Cheese: Finely dice the onion, carrots, and celery. Mince the garlic cloves. Grate sharp cheddar and Monterey Jack cheeses. If using raw chicken, sear 1.5 lbs chicken breasts in 1 tablespoon olive oil until cooked through, then shred or dice; alternatively, use 3 cups of pre-cooked chicken.
- Sauté Aromatics & Spices: In a large pot, melt 4 tablespoons of unsalted butter over medium heat. Add the diced onion, carrots, and celery, sautéing for 8-10 minutes until softened. Add the minced garlic, ½ teaspoon dried thyme, ½ teaspoon smoked paprika, and ¼ teaspoon dry mustard powder and cook for an additional 2 minutes until fragrant.
- Create Roux & Soup Base: Stir in ¼ cup all-purpose flour to the pot and cook for 2-3 minutes to form a roux. Gradually whisk in 6 cups of low-sodium chicken broth, followed by 2 cups whole milk and 1 cup heavy cream, stirring until smooth. Bring the mixture to a gentle simmer and season with salt and freshly ground black pepper to taste.
- Melt Cheese: Reduce the heat to low. Gradually add the grated sharp cheddar and Monterey Jack cheeses into the soup, stirring continuously until the cheese is completely melted and the soup is smooth. Avoid boiling after adding the cheese to prevent curdling.
- Cook Macaroni: In a separate pot, cook 1 ½ cups elbow macaroni in salted boiling water until al dente. Drain thoroughly and set aside.
- Combine & Serve: Add the cooked chicken and drained macaroni into the cheese soup mixture. Stir gently to combine and let simmer on low heat for 5-10 minutes to allow the flavors to meld. Adjust seasoning and soup consistency if needed. Ladle the soup into bowls and garnish with chopped fresh parsley, snipped chives, extra shredded cheddar, crumbled crispy beef bacon, or croutons as desired.
Notes
- Use low-sodium chicken broth to control salt levels.
- Do not boil the soup after adding cheese to ensure a smooth texture.
- For extra smoky flavor, add a pinch of smoked paprika on top before serving.
- Leftover soup can be refrigerated up to 3 days; reheat gently to avoid curdling.
- Gluten-free flour can be used to make the soup gluten-free.
Keywords: chicken macaroni cheese soup, creamy chicken soup, cheesy chicken soup, comfort food soup, cheddar cheese soup
